Farmhouse ham balls

Smoky, tender ham balls glazed in a sweet and tangy brown sugar sauce create a comforting dish that’s perfect for family dinners or festive gatherings. This recipe comes straight from a cherished family tradition and brings together familiar flavors with a nostalgic touch. Whether served as appetizers or a main meal, these ham balls are moist and flavorful with an easy to make glaze that really makes them special.

I first made these during a holiday get together and the warm glaze kept everyone coming back for more. Now they are a regular request in our family.

Ingredients

• Ground ham: Two pounds key for smoky flavor for best quality check for minimal added water and a good meat to fat ratio
• Ground pork: Half a pound balances the saltiness and texture without overpowering make sure it is unseasoned
• Eggs: Two essential to bind the mixture together so the balls hold shape during baking
• Onion: One medium minced sweet or yellow onion works well finely chopping helps integrate flavor evenly
• Milk: One cup adds richness to keep meatballs moist
• Cracker crumbs: One cup using saltine crackers provides the right texture and keeps meatballs tender crush finely
• Salt: One teaspoon to enhance flavors
• Black pepper: Half teaspoon freshly ground for a bit of mild heat
• Brown sugar: One and a half cups brings sweetness and helps caramelize on top
• Dry mustard: One tablespoon pairs beautifully with pork for a subtle tang
• Apple cider vinegar: Half a cup tenderizes and adds a pleasant sharpness
• Water: Half a cup adds moisture to the glaze can reduce if ham has water added

Instructions

Sauté the Aromatics:

First prepare the onion by mincing it very finely. This distributes flavor throughout the ham balls and avoids large pieces in each bite.

Mix the Meat Base:

In a large bowl combine ground ham ground pork lightly beaten eggs finely minced onion milk crushed cracker crumbs salt and pepper. Use your hands to mix thoroughly for 5 to 10 minutes until everything is evenly distributed and sticky but cohesive. Mixing by hand allows better control and helps the ham balls bind properly.

Form the Ham Balls:

Using a cookie scoop or spoon shape the meat mixture into balls. For appetizers use about two tablespoons of meat per ball and for dinner sized portions go for four tablespoons. Roll each ball firmly in your hands to compact and help prevent them from falling apart while baking. Arrange in a single layer in a glass baking dish.

Partially Bake:

Set your oven to 350 degrees Fahrenheit and bake the ham balls uncovered for 30 minutes. This step cooks the meat through and firms the balls before glazing.

Prepare the Glaze:

Combine brown sugar dry mustard apple cider vinegar and water in a saucepan. Bring to a boil over medium heat then remove from heat. The glaze should be slightly thick and syrupy to coat the ham balls well.

Glaze and Finish Baking:

Pour the hot glaze evenly over the ham balls in the baking dish. Return to the oven and bake for another 15 minutes or until a digital thermometer inserted into the center reads at least 160 degrees Fahrenheit.

Rest and Serve:

Remove from oven and let the ham balls rest for about 5 minutes. This allows the glaze to settle and the juices to reabsorb for maximum flavor and tenderness.

One of my favorite things about these ham balls is the way the apple cider vinegar in the glaze subtly brightens the dish and tenderizes the meat. This recipe also brings back warm memories of holiday dinners and family celebrations where everyone gathered around the table sharing stories and enjoying these little bites of comfort.

Storage Tips

Store leftovers in an airtight container with some of the extra glaze poured over to keep the ham balls moist. They keep well in the refrigerator for up to five days. For longer storage freeze in a sealed container for up to three months. When reheating warm gently in the oven or a slow cooker to maintain tenderness.

Ingredient Substitutions

If you cannot find ground ham use finely chopped leftover ham processed in a food processor to roughly the right texture then mix with ground pork. You may swap milk for cream or buttermilk for a richer texture. For the cracker crumbs you can substitute with crushed plain bread crumbs or panko if preferred.

Serving Suggestions

Serve hot with instant mashed potato casserole and steamed green beans for a classic comfort meal. They work equally well as party appetizers with toothpicks alongside dips or sweet mustard sauce. For a twist try adding crushed pineapple over the warm ham balls to introduce a fresh tropical vibe.

These farmhouse ham balls are a comforting, crowd pleasing dish that bring a touch of holiday nostalgia to any meal. They are easy to scale for parties or family dinners.

Common Recipe Questions

→ What type of ham is best for these ham balls?

Ground ham from a butcher or pre-ground from the deli section works well. Look for ham with natural juices and moderate fat content for best flavor.

→ Can I substitute the ground pork?

Ground pork balances the smoky flavor of the ham and adds moisture. Avoid seasoned sausage varieties to keep the taste balanced.

→ How do I achieve the perfect glaze consistency?

Simmer brown sugar, dry mustard, apple cider vinegar, and water until boiling, then pour over partially baked ham balls and finish baking to form a shiny, flavorful glaze.

→ What tools are recommended for shaping ham balls?

A cookie scoop helps create uniform-sized balls, ensuring even cooking and a consistent texture throughout.

→ Can I prepare ham balls ahead of time?

Ham balls can be made in advance and stored in the refrigerator for a few days or frozen for up to three months. Reheat gently with extra glaze for best results.